Pan Fried Rice Cakes, do you dare a devil?

I am a rice cake lover.
Yes, I know…. It is white food.
But I eat small portion and enjoy every bite of them, and go for a walk, sometimes, to remove the guilt out of my belly.

Anyway…
One of the first thing I do in the morning is to check Korean newspaper via online, usually after CNN.com or FoxNews.com
— Good thing that I speak two languages. Although neither of them I speak perfectly…

I found an article about famous street vendors of various Korean rice cake dishes in Seoul that no one should miss.
Out of all the pictures of these scrumptious rice cake dishes, this pan fried rice cakes caught my eyes.
Of course, there is no recipe attached to it but I could just imagine what goes in to this dish by reading the description. I am so good, aren’t I?

The recipe is quite simple and quick to make. But hello! It is a devil…

Yes, I would like to call it a devil because it will make you experience what is like to be burning in the hell… It is spicy, very, very spicy! I need to warn you.

However, local Koreans do love this dish apparently. Beyond its spiciness you will find the flavor and the texture are hard to resist. Plus you can make this within 15 minutes.
How cool is that?

Hi Holly, glad to have found your blog. I love what you have here especially this spicy rice cake (and so is the kimchi). I have seen this very often on those Korean drama series. Finally, now I can make my own here. Thanks for sharing. Have a lovely evening.Kristy

@9ddada242b78c88059a25a727b6c7e93:disqus You can still use the flat round ones for this dish. I sometimes use the flat ones when I run out the sticks. Needs a little adjustments in the recipe but still taste the same.

kristy wong Hi KristyThank you for your comment. You can look at this recipe for the most common rice cake dishes if you saw it often from TV.http://beyondkimchee.blogspot.com/2010/04/spicy-korean-rice-cake-street-food-of.htmlHave a great week.

Hi Holly, I love your blog. I was under the weather all weekend so I spent a lot of time this weekend going through your recipes. I love Korean food and one thing that surprised me is that anchovies or salted shrimp is an ingredient in kim chee. I was so used to the local bottled ones and I never tasted anything fishy with those until one day we went to a Korean restaurant and I was telling my husband I taste something fishy in the kimchee and after googling a recipe I discovered this fishy ingredient. Anyway, I can't really have fish or seaweed in my food so I may have to do without these ingredients when I try out some of your recipes...gasp...I know then it's not going to be authentic : ) Anyway, I am going to try this recipe first. I've been dreaming about it since you posted it : )Susan

@8219b839888c958cdd5333b6df0c57eb:disqus Hi SusanYou are not the only one who has problem with anchovies or shrimps in Korean dishes. Although many dishes can substitute with non-ocean flavor in the recipes, but unfortunately, Kimchee is exceptional. The fish sauce is one of the key ingredient to ferment the cabbages and there is no substitute for it. I am sorry! May I ask if the allergy is the concern on that matter?There are many dishes that doesn't require any fish sauce such as this rice cake recipe. Hope you can try it and let me know how it turned out.

Hello! Just found the blog recently and I loves me some dduk boki!! As an alternative, I use honey instead of white sugar. I think it adds a bit of depth to it. And I add in the fish cakes to added texture. Mmmmmm! Guess what I'm making tomorrow.

I found some fresh rice cakes at our local Korean store. This was sooo good. Really hot! I think next time I will use a non-stick pan because it seems a lot of the sauce stuck to the pan and not on the rice cake. I don't have an allergy I just can't have a lot of iodine in my diet.

Hi Holly, I really like this blog. I found many interesting recipes that I would like to try in the future. We tried the dish at home, and everyone loved it! At first it seemed so complicated from the ones that I have ate at my friend's house, but this recipe was easy to follow and make. Very nice recipe, thank you. : )